Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu‐Kurokashiwa) and broiler thigh meat: Effect of cooking procedure

Shohei Murata, Keisuke Sasaki

Open source

DOI: 10.1111/asj.13932
Published: 2024-01
Container: Animal Science Journal
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/asj.13932,
  title = {Sensory and physicochemical characteristics of Japanese <i>jidori</i> chicken (<i>Choshu‐Kurokashiwa</i>) and broiler thigh meat: Effect of cooking procedure},
  author = {Shohei Murata and Keisuke Sasaki},
  year = {2024},
  journal = {Animal Science Journal},
  doi = {10.1111/asj.13932},
  url = {https://doi.org/10.1111/asj.13932}
}

RIS

TY  - JOUR
TI  - Sensory and physicochemical characteristics of Japanese <i>jidori</i> chicken (<i>Choshu‐Kurokashiwa</i>) and broiler thigh meat: Effect of cooking procedure
AU  - Shohei Murata
AU  - Keisuke Sasaki
PY  - 2024
JO  - Animal Science Journal
DO  - 10.1111/asj.13932
UR  - https://doi.org/10.1111/asj.13932
ER  -

APA

Murata, S., & Sasaki, K. (2024). Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu‐Kurokashiwa) and broiler thigh meat: Effect of cooking procedure. Animal Science Journal. https://doi.org/10.1111/asj.13932

Source records

crossref · retrieved 2026-09-26T15:46:13.740Z